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It is always nice to be able to sit down and relax and enjoy a good dip and I am always looking for interesting new dips to try. I recently came across a very interesting idea for a
feta salsa
dip on
smitten kitchen
and I knew immediately that I would have to try it. This feta salsa's primary ingredients are feta, olives and sundried tomatoes which are all near the top of my list of favorite ingredients. From there you finish the salsa off with some herbs and olive oil. I decided to add some garlic and for the herbs I was thinking Greek and went with some fresh oregano. I was also planning on adding some green onions but I forgot that I was out and had to skip them. (Thinking about it now, I had some red onions that would have worked well.) Given the simple list of ingredients you want to use some good ones and I took the opportunity to pick up some nice imported Greek sheep milk feta and some nice olives. The feta "salsa" turned out really well! It was nice and tasty and so packed with flavour! I enjoyed scooping the the feta salsa up with whole wheat pitas when I served it the first time. The leftovers went really nicely on salads and I added about a tablespoon of it to my next few bowls of salad during the week.

When the smitten kitchen first posted this recipe I think I got up from my computer right away and went to the grocery store. I was tempted to sit and eat the whole bowl with a spoon but resisted and stuffed chicken breasts with it instead. That was very tasty!

Something I learned early on when I fell in love with a creamy brand of feta: Not all feta cheeses are created equal! I believe the feta you choose for a recipe like this is critical to a "wow" outcome!

The low end of the spectrum would have to be the pre-crumbled stuff sold in supermarket deli cases. Dry, salty and no flavor.

As for my favorite, if you American readers have access to a Trader Joe's, they carry a sheep's milk feta from Israel called "Pastures of Eden" brand. It comes in a plastic bag with a small amount of brine. The bag is a distinctive yellow and green color. This is hands-down the best feta I've had in years!

When I remove it from the bag, I rinse under cool running water and store in a tightly sealed container. So Good! (Oh, and I have no connection to Trader Joe's or the cheese company. Just wanted to pass this along).

This looks fantastic! This salsa also called my attention on Smitten Kitchen. I want to save it for when I get my hands on my favourite kind of feta: Bulgarian. I like your choice of herbs and, I concur, some marinated red onions or even shallots would be nice too.I asked you a questions about the type of lamb you use for stews/tagines in an older post how silly! So I repeat it here :) Which cut do you use?

I made this dip for a party. It was so simple to make and really yummy. I found the tomatoes and olives on the Whole Food olive bar. Next time I might leave out the raw garlic as people seemed to shy away from that lingering taste in a social setting. Otherwise, I loved this dip and will definitley make it again.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.